Season: May to August. After a dismal result with my strawberry jam at the 2007 Uplyme and Lyme Regis Horticultural Show, I decided to get my act together and work out a recipe that i could rely on to get me that much-coveted first prize next time. My kitchen soon took on the appearance of a strawberry jam factory, with coded batches piled just about everywhere. I thought I’d nearly made the grade on batch three, but the tweaking for batch four caused mayhem in the jam pan. However, batch five seemed to come alive from the moment the lemon juice was added, and I knew it was going to be just right – bright in color, with some soft whole fruit and, of course, that wonderful, intense strawberry taste. Strawberries are low in pectin. Using sugar with added pectin helps to attain a lovely set and a flavor that isn’t too sickly sweet. Use freshly picked, dry fruit – not too big, or they’ll blow to bits when the jam is bubbling away. However, if you’re using very small fruit, make sure they’re not too hard and seedy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.